If you’re looking for a delicious, crowd-pleasing dessert, then you’ve just found it. Summertime desserts should be easy, feed many and be pretty quick to pull together. Other than the fruit, these ingredients are mostly pantry staples, that take no time to measure out and assemble. So, please don’t be deterred by the list of ingredients and give it a try.
First, regarding the fruit, you can do innumerable combinations of your favorites. Here, I have used blueberries, peaches and nectarines. However, if you look closely at the pictures, I also threw in a few strawberries that I had. So, a great way to use up some random, leftover items. The one thing I would caution against, is just using one fruit…a combination of two or more is definitely preferred and is just more flavorful.
Additionally, feel free to mix up the amounts of each fruit to your preference or availability. If you like, try just blueberries and nectarines, a terrific combo and the nectarines don’t have to be peeled. So, that’s a big plus in my world. Additionally, add in some raspberries or mango, either would be wonderful. Finally, just don’t be afraid to be creative or practical with this.
INGREDIENTS
24 oz. blueberries
2 peaches, peeled and sliced
2 nectarines, sliced
2/3 cup sugar
2 1/2 Tbs. cornstarch
3 Tbs. lemon juice
1/8 tsp. kosher salt
TOPPING INGREDIENTS
1 cup flour
1/4 cup sugar
2 Tbs. cornstarch
1/2 tsp. baking powder
1/8 tsp. kosher salt
6 Tbs. cold butter, diced
1/2 cup half and half
1/3 cup sliced almonds
3 Tbs. turbinado sugar (raw sugar)
1 Tbs. egg white
DIRECTIONS
Preheat oven to 350º
Combine fruit in a 13×9 baking dish coated with cooking spray. Mix the 2/3 cup sugar, 2 1/2 Tbs. cornstarch, lemon juice and 1/8 tsp. kosher salt and then, sprinkle over the fruit and gently toss to combine.
For the topping, combine the flour, 1/4 cup of sugar, 2 Tbs. cornstarch, baking powder and 1/8 teaspoon of salt and stir to combine well. Cut the butter into the flour mixture until the mixture looks like coarse cornmeal. Then, add the half and half, gently mix with a fork, just until combined and moist. Next, drop by spoonfuls, evenly over the fruit mixture.
Finally, for the topping, combine the almonds, turbinado sugar and egg white. Toss to mix well and evenly sprinkle over the top and bake for about 50 minutes or until the topping is nicely browned. Serve with vanilla ice cream. This makes enough for about 10 people.
